Radish Olive Salad With Mustard Vinaigrette Food

RADISH-OLIVE SALAD WITH MUSTARD VINAIGRETTE

Radish-Olive Salad With Mustard Vinaigrette image

Make and share this Radish-Olive Salad With Mustard Vinaigrette recipe from Food.com.

Provided by Chocolatl

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/8 cups thinly sliced radishes (about 8 ounces)
1/4 cup pitted kalamata olive, cut into thin strips
2 tablespoons chopped scallions (both green and white parts)
3 tablespoons olive oil
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/4 teaspoon salt
black pepper
4 -8 boston lettuce leaves

Steps:

Combine radishes, olives and scallions in a small bowl.
Whisk oil, vinegar, mustard, salt and pepper together.
Pour over radish mixture and toss to coat.
Cover and refrigerate.
To serve, place one or two Boston Lettuce leaves on each plate and divide salad evenly among plates.

RADISH VINAIGRETTE

Radish Vinaigrette image

Provided by Food Network

Time 10m

Yield 1/4 cup

Number Of Ingredients 7

Ingredients

1 pound bag cherry bell radishes
1 tablespoon Champagne vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon minced fresh thyme leaves
1/4 teaspoon honey
Salt and freshly ground black pepper

Steps:

Juice the radishes until you have 2 tablespoons of radish juice.
In a bowl, combine the radish juice with the Champagne vinegar, olive oil, Dijon mustard, minced fresh thyme, and honey. Whisk the ingredients together and season with salt and pepper, to taste.

BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING

Butter Lettuce, Radish, and Avocado Salad with Mustard Dressing image

When I compose a salad, I like to pair buttery flavors with bright ones. Here, creamy avocado is offset by the mustard vinaigrette and peppery radishes. I especially like making this in early spring, when the first radishes appear at the market.

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 tablespoon red wine vinegar
2 1/2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 teaspoons extra-virgin olive oil
1 head butter lettuce, torn
8 slender pink French breakfast radishes or baby round red radishes, halved
1 scallion, white and pale green parts only, thinly sliced at an angle
2 tablespoons roughly chopped fresh dill
1 avocado, halved, pitted, peeled, and sliced

Steps:

Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.

FRENCH POTATO SALAD WITH MUSTARD VINAIGRETTE

French Potato Salad With Mustard Vinaigrette image

Make and share this French Potato Salad With Mustard Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 cups water
1/4 teaspoon salt
6 red potatoes, unpeeled, scubbed, and halved (about 2 lb.)
6 green onions, sliced (include some of the green part)
1/4 cup chopped fresh parsley
1/3 cup oil
3 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 -2 garlic clove, minced
1 tablespoon Dijon mustard
1/4 teaspoon dried tarragon
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
1 tablespoon Dijonnaise mustard
1 teaspoon fresh lemon juice
1/2 teaspoon dried basil

Steps:

To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
Add in potaotes and cook, covered, about 20 minutes or until tender.
Cool under running water and drain.
Cut into bite-sized pieces.
Add potatoes, green onions, and parsley in a bowl.
Add in the vinaigrette; toss lightly.
Cover and refrigerate 6-8 hours.
Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.

Nutrition Facts : Calories 470, Fat 23.7, SaturatedFat 3.2, Cholesterol 4.1, Sodium 476.4, Carbohydrate 58.3, Fiber 6.4, Sugar 6, Protein 7.8

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